Title: Mexican Rice with Carrot/Peas
Categories: Mexican, Side dish, D/g
Yield: 6 servings
1 tb Olive oil
1/2 c Onion; chopped
1/4 c Carrot; diced (1/4 inch)
2 Garlic cloves; minced
3/4 c Long grain rice
1/2 c Water
1/2 c Picante or taco sauce
10 oz Can diced tomatoes/chilis*
1/2 c Green peas
1/2 c Diced cooked ham (optional)
*Rotel brand or ChiChi brand
In medium saucepan, heat oil over medium high heat until hot. Saute
onion, carrot and garlic three minutes. Add rice; cook and stir one
minute. Stir in 1/2 cup water, picante sauce and the can of diced
tomatoes with green chilies. Cover; reduce heat to low. Simmer 25
to 35 minutes OR until all liquid is absorbed and rice is tender. Let
stand covered five minutes. Stir in peas. Stir in ham if used.
